Root vegetables are one of the recommended food for the holistic treatment of endometriosis and fibroids.
Here is a colorful dish, serving 6, that can make a wonderful first course or midday meal. Mixing yellow and red beets adds color and delight! (cook red beets on a separate pan to prevent bleeding)
1/2 pound parsnips, scraped and cubed
2 large beets (yellow and red), rinsed well, patted dry, and cubed
2 medium turnips, cubed
1 small rutabaga, peeled and cubed
1 small sweet potato, cubed
3 tablespoons extra-virgin olive oil, divided
1 tablespoon minced fresh rosemary leaves
6 cloves garlic, crushed
1 teaspoon freshly ground black pepper
2 small zucchini, cubed
4-6 cups baby arugula leaves, washed
1/2 cup fresh basil leaves, coarsely chopped
2 tablespoons balsamic vinegar
- Preheat oven to 425 degree F. Place parsnips, beets, turnips, rutabaga, and sweet potatoes on two large baking sheets. Drizzle with 2 tablespoons olive oil (divide between pans); sprinkle each pan with rosemary, garlic, and pepper, and toss with hands to mix well. Cover loosely with foil and bake for 25 minutes.
- Remove from oven and discard foil. Divide zucchini between two pans. Toss to coat and return to oven (uncovered). Cook for ten minutes longer, or until vegetables are tender.
- While vegetables are roasting, in a large bowl, combine arugula, basil, the remaining tablespoon olive oil, and vinegar. Toss to mix and divide among individual serving plates. Top with hot vegetables and serve.
PER SERVING: 161 cal, 39% fat cal, 7g fat, 1g sat fat, 0mg chol, 3g protein, 23g carb, 6g fiber, 79mg sodium.
©2016 Liana Chiaramonte. All rights reserved.The information contained in this blog is intended to be educational and inspiring. The content presented should not replace consultation with a competent health care professional, and it is not meant to diagnose, prescribe or treat any health disease or mental disorder. The author is in no way liable for any misuse of this material.